Sunday 26 March 2023

Low Carb Chocolate Cake

Who doesn't love a moist, rich chocolate, fudge cake with creamy chocolate icing? Here is one, with a lovely crumb, that you can eat even if you are on a Low Carb or Keto diet!

I took my classic dark chocolate cake and turned it low carb, and this is the recipe.

Please note: This recipe uses Vital Wheat Gluten though, so if you gave a gluten intolerance or sensitivity, this recipe definitely won't be suitable for you.


Low Carb Chocolate Cake Recipe    Print Recipe

125.6g Net Carbohydrates for the whole loaf (based on ingredients I have used please see values at the end of the recipe).

10.5g per slice (cut into 12 slices).


Ingredients


Cake

40g Almond Flour

40g Vital Wheat Gluten Flour

20g Coconut Flour

20g Psyllium Husks

1/2 stp Xanthan Gum

1 1/2 tsp Baking Soda

1/2 tsp Salt

150g Granulated Sweetener

40g Cocoa

1 Egg

125ml Milk

5ml Lemon Juice

90ml Oil (of your choice, should be liquid when adding to the recipe)

2 tsp Vanilla Extract

1/2 cup boiling water


Icing

100g Butter

100g Powdered Sweetener

40g Double Cream

75g Low Carb Chocolate


Method


Cake


Preheat oven to 145°C (fan oven).

Grease and line an 8” cake tin.


Add lemon juice to milk and set aside.

Combine dry ingredients, in mixer bowl.

Add the eggs, milk & lemon juice mixture, oil and vanilla, and beat at medium speed until just combined. Add the boiling water and mix immediately by hand until the batter is smooth (don’t over mix).


Pour into the prepared 8” cake tin. Tap tin once, firmly on the counter to reduce large bubbles in the mix.

Bake for 60 mins, until the cake just begins to pull away from the sides of the tin, and a skewer inserted comes out clean.


Allow to cool in the tin for 10 minutes, then turn out onto cooling rack.


Icing


Break the chocolate up and put in microwave proof dish. Pour over the double cream. Melt together in the microwave at low power, for 20 seconds at a time, stirring in between, until the chocolate had just melted enough to stir into the cream to a smooth consistency. Do not allow the cram to boil at all or the chocolate will seize.


In a separate bowl, beat the butter until creamy, then add the powdered sweetener and beat until fluffy. While beating on low, pour the chocolate cream mixture in and beat until soft peaks form.


Once the cake is completely cool, it can be iced.



Net Carbohydrates


Almond Flour: 2.8g        (6.9g / 100g)

Vital Wheat Gluten: 3.7g        (9.3g / 100g)

Coconut Flour: 4.3g        (21.7g / 100g)

Psyllium Husks:         0.3g        (1.73g / 100g)

Cocoa:         3.6g        (8.9g / 100g)

Milk (Lactofree):         3.1g        (2.6g / 100g)

Lemon Juice:         0.8g        (7g / 100g)

Butter:         0.6g        (0.6g / 100g)

Powdered Sweetener: 3g           (3g / 100g)

Dbl Cream (Lactofree): 1.2g        (2.9g /100g)

Low Carb Chocolate 5.2g        (7g / 100g)

Total: 28.6g


The values in brackets are the net carbs shown on the packaging of the ingredients I used - please check your ingredients to verify the net carbs for yourself.

Friday 24 March 2023

Low Carb Banana Bread

I have recently started a low-carb / dirty Keto diet, after my husband's diagnosis of Type 2 Diabetes. We are both doing really well on it, lost lots of weight, and are feeling much healthier (doing a lot more exercise too), but we have really missed baked goods. So I've started experimenting, and I'd like to share my recipes here.

So, my first recipe is banana bread, with only 10g net carbs per slice - my daughter has actually been doing the baking of this one, and we have been through quite a few loaves which tasted good, but just weren't quite there. Well, I believe today we have cracked it! We do use Vital Wheat Gluten though, so if you gave a gluten intolerance or sensitivity, this recipe definitely won't be suitable for you.

Low Carb Banana Bread Recipe    Print Recipe

125.6g Net Carbohydrates for the whole loaf (based on ingredients I have used please see values at the end of the recipe)

10.5g per slice (cut into 12 slices).


Ingredients


115g Almond Flour

165g Vital Wheat Gluten Flour

5g Psyllium Husks

1 1/2 tsp Baking Soda

1/2 tsp Salt

1 1/2 tsp Cinnamon

1/2 tsp Nutmeg


160g Granulated Sweetener

140g Butter

4 Ripe Bananas, mashed

2 Eggs

80ml Milk

5ml Lemon Juice

1 tsp Vanilla Extract


Method


Preheat oven to 160°C (fan oven).

Grease and line a bread tin.


Add lemon juice to milk and set aside.

Mix dry ingredients in a bowl.

In a separate bowl beat butter and sweetener until creamy.

Add mashed bananas, eggs, buttermilk and vanilla extract, mix in well.

Fold in dry ingredients.


Pour into prepared bread tin.


Bake 1 hour 20 mins.


The Carbohydrates Breakdown:


Almond Flour: 8g         (6.9g / 100g)

Vital Wheat Gluten: 15g         (9.3g / 100g)

Psyllium Husks:         0.1g (1.73g / 100g)

Bananas:         100g (25g per banana)

Milk (Lactofree):         2g         (2.6g / 100g)

Lemon Juice:         0.5g (7g / 100g)

Total:         125.6g

The values in brackets are the net carbs shown on the packaging of the ingredients I used - please check your ingredients to verify the net carbs for yourself.